Recipe to Revenue
The Recipe for Revenue is your go-to show for the latest in food and beverage business and marketing, brought to you by Sinuate Media and Intercontinental Beverage Capital. Join us as we dive deep into the secrets behind successful food, beverage, and spirits brands, featuring interviews with industry leaders who share the key ingredients that have driven their businesses to success. Whether you're in the industry or just curious, this show offers valuable insights into what it takes to thrive in the competitive world of food and beverage. Tune in and discover the recipe for revenue!
Episodes
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Pitching a totally unproven, first-to-market concept is the hardest way to get a business loan. Jessica and Damien Zouaoui pitched 40 banks, and all of them said no.
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In this episode of Recipe to Revenue, host Leah Messina talks with Jessica and Damien Zouaoui, co-founders of Oakwell Beer Spa. After quitting their corporate jobs...
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Building a massive food brand requires an intense focus on supply chain and operational excellence.
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In this episode of Recipe to Revenue, host Leah Messina talks with Will Nitze, founder and CEO of IQBAR. Will shares how he went from selling software to building an omnichannel nutrition bar company with zero industry experience...
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The standard startup advice is "move fast and break things." Charbel Mawad did the opposite—and it landed him in Target.
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In this episode of Recipe to Revenue, host Leah Messina talks with Charbel Mawad, co-founder of Projo*, about his painstaking, multi-year journey to engineer the perfect high-protein coffee. While c...
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Founders think hiring a broker is the key to getting into retail. Usually, it’s just a $5,000/month retainer with no guarantee.
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In this episode of Recipe to Revenue, host Leah Messina talks with Tia Ellis, founder of Wildflower Insight, about why she left the brokerage world to teach founders how to pitch themselves—and why out...
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Most snack startups look for a co-packer. Jared Drinkwater built a factory instead.
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In this episode of Recipe to Revenue, host Leah Messina talks with Jared Drinkwater, founder of Low and Slow Snacks and former Frito-Lay executive, about why he left the corporate world to launch a "real wood smoked" snack brand—and th...
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To save a traditional agricultural system, sometimes you have to treat it like a business, not a charity.
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In this episode of Recipe to Revenue, host Leah Messina talks with Ben Ripple, co-founder of Big Tree Farms, about how he went from a backpacker in Bali to managing a vertically integrated supply chain of over 17,...
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The American food system is like a speeding locomotive heading in the wrong direction—and stopping it won't happen overnight.
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In this episode of Recipe to Revenue, host Leah Messina talks with AJ Richards, founder of From the Farm, about why our centralized food supply chain is brittle, how "greenwashing&quo...
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Founders often dream of an exit, but few understand what corporate acquirers are actually looking for.
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In this episode of Recipe to Revenue, host Leah Messina talks with Auroni Majumdar, VP of R&D and Global Open Innovation at CJ Foods, about the specific criteria global giants use to evaluate targets—and how to p...
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Sometimes the hardest decision in business is turning down revenue—especially when you’re just starting out.
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In this episode of Recipe to Revenue, host Leah Messina talks with Meghan Luck, founder of Fable Fish Company, about how she transformed a commodity by-product into a premium CPG brand—and why she rejected a ma...
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Most companies think they have a sales problem. In reality, they have an alignment problem.
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In this episode of Recipe to Revenue, host Leah Messina talks with DeAnn Petersson, founder of Sunburst Sales Innovation, about how companies can build predictable revenue without adding headcount by fixing what’s broken betwee...
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The coffee industry is massive — but it’s also structurally broken.
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In this episode of Recipe to Revenue, host Leah Messina sits down with Andy Kleitsch, co-founder and CEO of Atomo Coffee, to unpack how his team is approaching disruption in a $450B market without alienating consumers, retailers, or the industry itsel...
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What happens when someone with no distilling background buys a failing rum distillery and rebuilds it into a Louisiana cultural staple?
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In this episode of Recipe to Revenue, host Leah Messina talks with Doug Miller of Wildcat Brothers Distilling about how he transformed a struggling operation into a craft rum brand ro...
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Most people think water kefir is just another kombucha. It’s not even close. And for Fermenteria founder Jade Chang Sheppard, that misunderstanding became the opportunity to build an entirely new functional beverage category.
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In this episode of Recipe to Revenue, host Leah Messina talks with Jade about how Fermenteria went from...
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What separates the best-performing teams from the rest, especially in fast-moving and ultra-competitive industries like produce, grocery retail, and CPG?
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In this episode of Recipe to Revenue, host Leah Messina talks with Don Klusendorf of D&W Marketing, a leader with decades of experience in fresh produce, category strategy...
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When every dessert you make is handcrafted from scratch, how do you scale that into a national brand trusted by airlines, cruise lines, hotels, and distributors?
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In this powerful episode of Recipe to Revenue, Autumn Cullen, CEO of Whole Story Meals, shares how she went from stay-at-home mom of five to building a category-defini...
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When Autumn Cullen discovered her daughter's tube feeding formula was 55% sugar, she didn't simply accept this reality. Instead, she revolutionized an entire industry. After being fired by her doctor for refusing to accept processed formulas, she founded Whole Story Meals, the only real food nutrition company covered by insurance for tube-fed ...
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Securing investment is just the beginning, and finding the right capital partners can make or break your beverage brand. Joseph Messina, Managing Partner of Intercontinental Beverage Capital and sponsor of Recipe to Revenue, reveals what investors actually look for in entrepreneurs and why not all money is created equal. From clearness of visio...
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Think $10-20K sounds expensive? It's actually the cheapest part of launching a food brand. KJ Burrington, Vice President of Technical Development at the American Dairy Products Institute, delivers crucial insight about real costs entrepreneurs face, technical expertise requirements, and manufacturing pitfalls that determine whether startup...
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In today’s beverage industry, under unprecedented pressure, strategic M&A decisions require more than experience. They demand data-driven precision. Pat DeLong, founder of Azur Associates and 35-year industry veteran, shares how market intelligence separates successful acquisitions from costly mistakes and why disciplined rejection of oppor...
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When retail shelves didn’t fit their premium pricing model, this Canadian farm distillery made a radical decision: abandon local distribution and target international luxury markets instead. Barb Stefanyshyn-Cote shares how strategic market selection transformed their craft distillery into a global export success.
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In this episo...
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